Mango Infused Kale Salad
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
  2. 1 lemon, juiced
  3. 1/4 cup extra-virgin olive oil, plus extra for drizzling
  4. Kosher salt
  5. 2 teaspoons honey
  6. Freshly ground black pepper
  7. 1 mango, diced small (about 1 cup)
  8. Small handful toasted pumpkin seeds, about 2 rounded tablespoons
Salad
  1. In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
Dressing
  1. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
  2. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
Wine Pairing Recommendations
  1. Sommelier Quality® Viognier
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